Low Carb Lobster Roll
1 leanest – 3 greens – 2 healthy fats – 1 condiment (per serving)
2 servings Ingredients: • ¼ tsp ground black pepper • 1 tbsp butter, melted • 1 small stalk celery, finely diced • 1 tbsp chopped fresh chives • 2 tsp lemon juice • 12 oz. cooked lobster meat • ⅓ cup plain, low-fat Greek yogurt • 2 tbsp olive oil-based mayonnaise • 2 small hearts romaine lettuce • ¼ tsp salt • ¼ tsp Old Bay seasoning
1. Preheat grill.
2. Slice romaine hearts in half lengthwise. Remove a few of the inner leaves from each half to create a boat-like shape for the lobster filling. Lightly coat the insides and edges of each “boat” with butter, and grill cut-side-down to get a slight char and bring out the flavors of the lettuce, about 2 to 3 minutes.
3. In a medium-sized bowl, mix remaining ingredients except for the lobster meat. Once ingredients are well combined, fold in the lobster meat until completely coated.
4. Divide lobster mixture evenly among the boats, and serve immediately!
Tip: Use 12 ounces of cooked peeled and deveined shrimp in place of lobster!